Influence of different dietary doses of n-3- or n-6-rich vegetable fats and α-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7243-7253

  Tres, Alba ^a   Bou, Ricard ^a,b   Codony, Rafael ^a   Guardiola, Francesc ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Cooking; Fatty acids; Lipid hydroperoxide value; Meat quality; Oxidation; Storage; Thiobarbituric acid value; Tocopherol

Indexed keywords

ALPHA TOCOPHEROL; DRUG DERIVATIVE; FATTY ACID; LINSEED OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; SUNFLOWER OIL; VEGETABLE OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; FAT INTAKE; HEAT; MEAT; OXIDATION REDUCTION REACTION; RABBIT;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; HEAT; LINSEED OIL; MEAT; OXIDATION-REDUCTION; PLANT OILS; RABBITS;

HELIANTHUS; ORYCTOLAGUS CUNICULUS;

EID: 51649087738     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800736w     Document Type: Article

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